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Broma Sweet Potato Brownie (vegan and gluten free)

Whilst cooling, drizzle your Broma on top so that each portion gets an even amount. Sprinkle with flaked sea salt, stand back, and admire your masterpiece..



255g cooked sweet potato puree (approx. 400g uncooked weight)
128g smooth almond butter (or peanut butter)
60g oat flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp baking powder
Broma raw cacao chocolate sauce
22g avocado oil (or olive oil)
8 pecan halves for topping


  1. Preheat oven to 200C. Half your two medium sweet potatoes and place cut side down into a baking tray lined with baking parchment and cook for 40 - 60 mins until soft. Once cooked, remove and allow to cool slightly. Scoop out the flesh of the sweet potato whilst still warm and mash into a puree. Sweet potatoes will vary in size and moisture content, but two medium sweet potatoes should yield approximately 225g of puree.

  2. Turn the oven down to 175C.

  3. Using a wooden spoon and large mixing bowl, or electric mixer with paddle attachment combine all other ingredients, apart from the pecans, with the sweet potato puree and mix thoroughly until incorporated well and evenly mixed.

  4. Spoon the mix into a glass or china baking dish lined with parchment paper and spread evenly. If you don’t have parchment paper to hand, give it a good greasing with coconut oil. Press your pecan halves onto the brownie mix to allow 1 per slice.

  5. Cook in a preheated fan oven for approximately 25-35 minutes. Test by using a cake tester or inserting a small knife. We like it when there’s a little mix still left on the tester so we know it’s still moist in the middle! Times will vary slightly depending on your oven and the size of the dish you use.

  6. Whilst still warm, drizzle Broma on top for that extra indulgence and sprinkle with flaked sea salt. Put the kettle on and enjoy with a cup of tea.


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